Page 25 - CAVAS 2018 OK

2018

GASTRONOMIC HARMONY,
COMBINATION OR PAIRING
All of us have known sparkling wines on special
occasions and celebrations but we should not
drink them exclusively at the toasting times. We
can accompany them with an aperitif, a meal or
a dessert pairing each one to achieve the best
marriage between both, wine and meal. Bubbly
wines are very versatile for combining with meals
due to their acidity, their lightness and the presence
of carbonic gas, and this will be so, the more
balanced and simple they are.
On the contrary, the more intense and complex
they are, the more difficult they are to pair due
to the feeling of fullness they may cause and the
possibility to override their pair.

• Sweet dishes reduce the perception of all flavours. Therefore, it is essential to seek wines with high intensity of CAVAS & OTRAS BURBUJAS
sweetness, acidity, salinity or bitterness. Example: semi-sparkling and aerated wines semi-sweet and sweet;
extra-dry, dry, semi-dry and sweet cavas and sparkling wines.
• Salty recipes/menus combine better with wines less acids, less sweet and less sour as salt enhances these
three flavours. Examples: semi-sparkling wines and dry aerated wines; brut nature, extra brut and brut cavas
and sparkling wines.
• Dishes with marked acidity combine better with more acidic wines and with a high level of carbonic gas as
the wine loses out when the wine and the dish are acidic to a similar extent. Examples: brut nature, extra brut
and brut cava and sparkling wines.
• Salty amuse bouches combine well with very bubbly wines, slightly acidic and slightly bitter as bitterness
enhances itself and the acidity, while the bubble cleans and eases the burdensome effect that bitterness
generates in the taste buds. Examples: extra dry, dry, semi-dry and sweet cavas and sparkling wines.
• Food with umami reinforce the perception of all other flavours, as well as combining exceptionally with light
wines. Examples: dry semi-sparkling and aerated wines; brut nature, extra brut and brut cavas and sparkling
wines.

We offer two choices to drink bubbly wines on their own, depending on the occasion. The younger and
simpler sparkling wines, as well as the semi-sparkling and aerated wines are the easiest to drink when
enjoying some relaxed drinks with friends, without eating. On the other hand, older and more complex
wines can also be taken alone, but in this case, they deserve calmer, more reflexive moments (after meals).
We must bear in mind that, if the menu has been too heavy, it will be uncomfortable to consume fizzy wines
as the gas increases the feeling of swelling and fullness.

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